Delicious Potato + Leek Soup
This Hearty Irish Potato + Leek Soup is a classic Irish recipe...and it tastes especially good on a cold winter day!
Servings: 6 servings
Calories: 419kcal
Ingredients
- 16 oz. leeks, ~3-4 medium leeks
- ¼ cup unsalted butter
- ¼ cup white wine optional
- 20 oz. russet potatoes peeled and diced into 1-inch cubes
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 cup whole milk
- 4-5 cloves roasted garlic diced
- Kosher salt to taste
- Ground pepper to taste
- Chives for garnish
- Bacon for garnish
Instructions
- Remove the upper dark green and bottom root portions of the leeks. (You will be left with just the white and light green portions.) Slice each leek lengthwise and chop each half into smaller semicircular pieces. Place chopped leeks in a large bowl of water and let rest for 5 minutes. (See the picture in this post!)
- Transfer leeks out of the bowl of water and place in a large stock pot or Dutch oven.
- Add butter to the pot and sweat the leeks on low heat for 25-30 minutes. (If you hear the leeks sizzle, turn the heat down!)
- Add white wine (optional) and stir.
- Add stock and diced potatoes and increase heat to medium. Cover and cook for 45 minutes, or until potatoes are tender. (This is a great time to cook several slices of bacon to serve as garnish later.)
- Add cream, milk, roasted garlic, salt, and pepper.
- Use an immersion blender to puree soup.
- Garnish with bacon and chopped chives.
Notes
Roasted garlic can often be found in bulk bins in the deli section of your market. You can also roast your own garlic. If you've never roasted your own garlic, then stay tuned to Spiced in the coming weeks (hint: it's really easy)!
Nutrition
Calories: 419kcal | Carbohydrates: 37g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 283mg | Potassium: 799mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2151IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 3mg
